Crostini with Lima Bean Hummus and Simple Corn Relish

I bought corn and lima beans on a farmer's market hopping trip with the intention of boiling them and eating them, a nice simple summery side dish for the week.

And then I went for a bike ride and somehow came up with a different idea, because when I have free time I tend to busy myself with random projects instead of doing whatever else I meant to do.

These babes were more dainty looking, outside-the-box, blog-worthy, entertaining-worthy, and therefore worth more of my free weekend time where I was actually in town.

Corn Relish: sweet and vinegary condiment; way to cook corn that stretches it to many uses over many weeks; the best part of this fancifying my food idea. 

Lima Bean Hummus is good, but the texture is coarse and hard to get to spreadable consistency, much more so than other beans I usually use for hummus. It is a pretty color for summertime, fresh, and in season though.

Crostini with Lima Bean Hummus and Simple Corn Relish

Crostini

Lima Bean Hummus

Simple Corn Relish

Spread hummus on each piece of crostini. Spoon corn relish on top of hummus. Serve at room temperature.

Crostini

1 loaf French bread

Olive oil spray

Slice bread into thin slices. Spread on a cookie sheet. Spray with olive oil. Flip pieces over and spray the other side. Bake at 425 degrees 5-7 minutes or until toasted to desired texture.

Lima Bean Hummus

1 garlic clove

1 1/2 cups lima beans, cooked

½ lemon, juiced

Salt, to taste

Olive oil, to taste

Process garlic in food processor until chopped. Add other ingredients and process until smooth. Add water, one tablespoon at a time, if it needs more liquid. The hummus will be coarse.

Simple Corn Relish

½ red onion, chopped

3 ears of corn, with kernels cut off

1 teaspoon tumeric

½ teaspoon cumin

1/3 cups sugar

1/3 cups red wine vinegar

Salt, to taste

Place all ingredients in a medium saucepan. Cook over high heat. Bring to a boil, and then reduce heat to a simmer. Cover and cook for 25 minutes. Remove from heat and add salt, to taste. Spoon into a jar and seal. (You will have lots leftover.)